Straight from Crete, this omelette is a mythic meld of crisp, caramelized potatoes and fluffy eggs with a fruity whiff of olive oil. You’ll having ‘em lining up a the gates of Olympus any time you make one.
The potatoes are fried using Joel Robuchon’s fantastical method. It works for full-sized batches of potatoes as well, but you need to stick with wax, not Russet, varieties.
I adore eggs like this at dinner with a nice salad (it’s something to do while you wait for the potatoes to cook!) and a spot of Côtes de Provence. It also has a great friend in Huy Fong sriracha sauce, though I’m sure my Hellenic ancestors roll in their graves when I write it.
Recipe yields lunch or dinner for two, breakfast for three.
Cretan Potato Omelette
1 medium red or white potato, scrubbed clean
sunflower oil for frying
2 tbsp half & half
1 tbsp extra virgin olive oil
1/4 tsp salt
This recipe requires an 8-inch cast iron pan, and there’s no getting around it. While there are many fine manufacturers out there, you won’t find any superior to Finex. A stainless steel skillet of the same size might do in a pinch, but you’ll need to fry the potatoes in something deeper.
Preheat oven to 350º.
Cut potato into 1/2-inch sticks and put into cold pan. Pour in just enough sunflower oil to cover* and place over medium-high heat. When potatoes begin to brown, about fifteen minutes after the oil starts to boil, gently stir with a wooden spoon or tongs, turning them over carefully. Continue to cook, stirring occasionally, until deep golden brown. Remove immediately to a heat-proof plate lined with paper towels. Sprinkle lightly with salt and set aside.
Beat together remaining ingredients until fully combined.
Oh, so carefully, pour out the oil into a heat-proof bowl and wipe the pan clean with a paper towel. Spread the potatoes over the bottom of the pan and then pour over the eggs. Bake for 20 minutes on middle rack or until the center is just set (175º).
Immediately run a sharp knife around the edges of the pan and turn the omelette out onto a warm plate. I prefer to serve it like this, but if the bottom tears or you simply like it otherwise, just re-invert on another plate.
* If this is more than half the height of your pan, use a deeper one to fry the potatoes to prevent dangerous boil overs.